Black Bean Chili

Cooking With Rania - "Hearty Soups and Sandwiches"
KDKA Pittsburgh Today Live 1/09/2013

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Black Bean Chili

2 cups dried black beans - soaked overnight in cold water to cover
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
2 tablespoons seeded and chopped jalapeno peppers
12 cups low sodium chicken stock
2 tablespoons lime juice
2 teaspoons southwest seasoning (your favorite brand)
2 teaspoons chili powder
2 teaspoons ground cumin
Salt and pepper to taste
1/2 cup chopped cilantro

Drain and rinse the beans.

Heat the oil in a large skillet over high heat. Add the onions, garlic, jalapenos, and beans and sauté, stirring occasionally, for 2 minutes. Add the stock, lime juice, southwest seasoning, chili powder, and cumin. Bring to boil, lower the heat and simmer for 2 hours or until the beans are tender. Stir in the salt, pepper, and cilantro and simmer for about 5 minutes longer. Remove from heat.

Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring occasionally.

Serves: 6 - 8

KitchenNet Inventory Close Out Sale
Copyright © 2018™